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Panettone Custard

Panettone Custard comes together with Milk, Double Cream, and Vanilla Extract. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 300 ml
• 300 ml
• 1 tsp

Method (preview)

1. 1

   Pour the Masala over the sponge, soaking it thoroughly.

2. 2

   Warm the milk and double cream in a small saucepan, without letting it boil.

3. 3

   Whisk the eggs, sugar and a couple of drops of vanilla extract till thick, then pour on the hot milk, stirring.

4. 4

   Rinse the milk pan and return the custard to it.

5. 5

   Bring the custard almost to the boil, stirring continuously until it starts to thicken.

6. 6

   Pour the warm custard over the panettone and leave to cool.

7. 7

   It will not set, but will thicken slightly as it cools.

8. 8

   Refrigerate until ready to serve.

9. 9

   Dust lightly with grated chocolate.